Duck Confit sandwich with Xiannase
Duck Confit sandwich with Xiannase
Calories
3786.72kcal (4 serving)
Total Fat
225.0g (4 serving)
Saturated Fat
60.56g (4 serving)
Trans Fat
0.17g (4 serving)
Cholesterol
1657.4mg (4 serving)
Sodium
3885.18mg (4 serving)
Total Carbs
33.45g (4 serving)
Dietary Fiber
2.04g (4 serving)
Sugars
9.69g (4 serving)
Protein
382.53g (4 serving)
- 1 1/2 teaspoons Sichuan peppercorns
- 3/4 teaspoon black peppercorns
- 1 tablespoon kosher salt
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons Korean red chili powder flakes
Directions
Print1. To make the confit: Grind the Sichuan and black peppercorns in an electric spice or coffee grinder. Add salt, sugar, and chili flakes and pulse to combine.
2. Place the duck on a baking sheet. Season the duck all over with the spice mixture, rubbing it with your fingers, making sure all of the mixture is clinging to the duck. Place the duck, skin side up, on a wire rack set on a rimmed baking sheet. Refrigerate, uncovered, for at least 18 or up to 24 hours.
3. Position a rack in the center of the oven and preheat the oven to 350 degrees. Quickly rinse the duck under cold running water and wipe off most of the spice mixture with paper towels (some of it can remain on the skin). Place the duck, skin side down, in a baking dish large enough to hold it snugly. Bake, uncovered, for 30 minutes.
4. Remove the baking dish from the oven. Turn the duck skin side up and pour in the melted duck fat. Cover the baking dish tightly with aluminum foil. Return to the oven. Reduce the oven temperature to 300 degrees. Continue baking until the meat is very tender, about 1 ½ hours. Remove from the oven, uncover, and let the duck stand until easy to handle and still warm, about 45 minutes.
5. Transfer the duck to a carving board and reserve the fat in the baking dish. Discard the duck skin, bones, and gristle. Using your fingers, shred the duck into bite-sized pieces. Transfer the meat to a medium bowl and pour in all the reserved duck fat- it does not have to cover the duck. Let cool. Cover the dish and refrigerate for at least 1 or up to 3 days.
6. When ready to serve, transfer the duck and any clinging fat to a large skillet. Cook over medium heat, stirring often, until the duck is heated through and the fat is melted, about 5 minutes.
7. For each sandwich, use a slotted spoon to heap the duck on the bottom half of the roll. Strain the duck fat and reserve for another use. Top with a few cucumber slices, some scallion shreds, and a lettuce leaf. Generously spread the top half of the bun with about 2 tablespoons of the Xiannaise (recipe below) and close the sandwich. Serve immediately.